Roy Wood

Strategic Questions in Food and Beverage Management (eBook, ePUB)

• Format: ePub

Produktbeschreibung

This book provides students with a series of critical reviews of issues in food and beverage management addressing a variety of managerial dilemmas of a more complex nature such as how important is the meal experience and is food an art form? These are accompanied by discussion points, questions, and case studies to aid application, critical thinking and analysis.

Written by leading hospitality academic, this short critical yet accessible text will be value for all future hospitality managers

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 170
• Erscheinungstermin: 3. Januar 2018
• Englisch
• ISBN-13: 9781315415239
• Artikelnr.: 50913359

Autorenporträt

Dr Roy C Wood is a Visiting Professor in the Hertfordshire Business School, University of Hertfordshire, and in the Academy of Hotel and Facility Management at NHTV Breda University of Applied Sciences, The Netherlands. He previously held professorships at Strathclyde University, NHTV Breda University of Applied Sciences and the University of Macau. In the private sector, he was Principal and Managing Director of IMI University Centre (Switzerland); Dean of the Oberoi Hotel Group Centre for Learning and Development (India); and Chief Operating Officer of the Gulf Hospitality and Tourism Education Company (Bahrain). Wood is the author, co-author, editor/co-editor of some 15 books and over 50 refereed research papers.

Inhaltsangabe

Chapter 1: Food and beverage management - still in a rut? Chapter 2: All
change or no change? Food and beverage markets today Chapter 3: How
important is the meal experience? Chapter 4: Is there such a thing as
culinary creativity? Chapter 5: Why are there so many celebrity chefs and
cooks (and do we need them?) Chapter 6: Is food an art form?
Pretentiousness and pomposity in cookery. Chapter 7: Does menu engineering
tell us anything? Chapter 8: Whine or wine? Is discourse about beverages in
contemporary society an instance of fabulation? Chapter 9: Should food and
beverage managers care where food comes from? Chapter 10: Is higher food
and beverage management education fit for purpose?